Yun Tun Tang (Cantonese Wonton Soup)

🧂 Ingredients

• 30 Wonton wrappers(Round or square, store-bought or homemade)
• 200 g Ground pork(Preferably 70% lean for best texture)
• 100 g Shrimp(Peeled, deveined, and finely minced)
• 1.5 L Chicken stock(Low-sodium preferred, for better control of saltiness)
• 200 g Egg noodles(Fresh or dried, thin variety)
• 2 Bok choy(Small heads, separated into leaves and stems)
• 2 tbsp Dried shrimp(Rinsed and soaked in warm water for 10 minutes, then drained)
• 1 tsp Ginger(Finely grated)
• 1 clove Garlic(Minced)
• 1 tbsp Soy sauce(For the filling)
• 1 tsp Sesame oil(For the filling)
• 0.5 tsp White pepper(For the filling)
• 0.5 tsp Salt(For the filling, adjust to taste)
• 1 tbsp Water(For the filling, to bind)
• 2 Scallions(Green parts only, thinly sliced, for garnish (optional))

👨‍🍳 Instructions

1. 1

   Prepare the Wonton Filling: In a medium bowl, combine the ground pork, minced shrimp, grated ginger, minced garlic, soy sauce, sesame oil, white pepper, salt, and 1 tablespoon of water. Mix vigorously in one direction with chopsticks or a spoon until the mixture becomes sticky and well-emulsified. This ensures a tender filling. Cover and refrigerate for at least 15 minutes while you prepare the other components.

   ⏱️ 15 minutes
2. 2

   Assemble the Wontons: Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of filling in the center. Moisten the edges of the wrapper with a little water using your finger. Fold the wrapper in half to form a triangle or a purse shape, pressing out any air bubbles. You can seal the edges further by bringing the two bottom corners together and pressing them. Repeat with the remaining wrappers and filling. Place assembled wontons on a lightly floured tray, ensuring they don't touch.

   ⏱️ 20 minutes
3. 3

   Infuse the Broth: In a large pot, bring the chicken stock to a gentle simmer over medium heat. Add the rinsed and drained dried shrimp. Let it simmer gently for 10 minutes to allow the flavors to meld. Do not boil vigorously, as this can make the broth cloudy. Strain the broth if you prefer a very clear soup, discarding the dried shrimp, or leave them in for extra flavor.

   ⏱️ 10 minutes
4. 4

   Cook Noodles and Bok Choy: While the broth simmers, bring a separate pot of lightly salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente, usually 3-5 minutes for fresh noodles. In the last minute of cooking, add the bok choy leaves and stems to the boiling water to blanch them. Drain the noodles and bok choy well.

   ⏱️ 5 minutes
5. 5

   Cook the Wontons: Bring the infused broth back to a gentle simmer (around 90°C / 195°F). Carefully add the assembled wontons to the simmering broth, ensuring not to overcrowd the pot. Cook for 3-5 minutes, or until the wontons float to the surface and the wrappers are translucent and tender. The filling should be cooked through. If cooking in batches, keep the cooked wontons warm in a separate bowl with a little broth.

   ⏱️ 5 minutes
6. 6

   Assemble and Serve: Divide the cooked egg noodles and blanched bok choy among four serving bowls. Carefully ladle the hot, clear broth over the noodles and vegetables. Gently place 3-4 cooked wontons into each bowl. Garnish with sliced scallions if desired. Serve immediately while piping hot.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For a clearer broth, avoid boiling the stock vigorously after adding the dried shrimp.
• ✓Ensure the wonton filling is well-mixed and sticky for a good texture.
• ✓Do not overcook the wontons; they should be tender but still hold their shape.
• ✓Taste and adjust seasoning of the broth before serving if needed.
• ✓Serve immediately to enjoy the wontons at their best.

🔄 Variations

• Add fish balls or other seafood for a richer soup.
• Serve the wontons and noodles 'dry' with a separate savory sauce for a different experience.
• Incorporate other vegetables like napa cabbage, spinach, or mushrooms.

🥗 Nutrition

Per serving